Poulet En Casserole

4 Servings

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Poulet En Casserole Ingredients

1 Broiler-fryer (about 3 lbs)	4 Large carrots, pared and qua
(I usually just use chicken	1 c Dry white wine
2 tb Vegetable oil	2 ts Salt
2 tb Butter or margarine	1 ts Leaf rosemary, crumbled
2 Cloves garlic, minced	1/2 ts Freshly ground pepper
12 Whole white onions, peeled	1 cn Condensed chicken broth
12 Small white potatoes, pared

Instructions for Poulet En Casserole

1. Wash and dry chicken; skewer neck skin to back; twist the wing tips flat against skewered neck skin; tie the legs to tail with kitchen string. 2. Heat oil and butter or margarine with the minced garlic in a 12 cup flame proof casserole or a large kettle. Brown chicken in the hot fat; remove. 3. Saute onions, potatoes and carrots in drippings; remove and reserve. Stir wine, salt, rosemary and pepper into casserole and bring to boiling, scraping up all the cooked on juices from bottom of casserole; stir in chiken broth; return chicken to casserole; surround with browned vegetables; cover. (If using a kettle, place chicken in a 12-cup casserole; surround with browned vegetables; pour sauce over; cover.) 4. Bake in moderate oven (350 degrees) 1 hour, basting several times with casserole juices, or until chicken is tender. Garnish with a bouquet of parsley and serve with a chilled white wine, such as Chablis, and chunks of crusty French bread if you wish. (I usually serve over hot steamed rice.) Serves 4. Source: Family Circle "301 Splendid Casseroles", January 1976 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized